Szechuan Pickled Vegetables

Szechuan Pickled Vegetables Recipe - Authentic Chinese Cuisine

Region / culture: China | Servings: 4

Introduction

Szechuan Pickled Vegetables is a traditional Chinese dish that is known for its bold and spicy flavors. This dish is a popular side dish or appetizer that is often served alongside other Szechuan dishes. The pickled vegetables are crunchy, tangy, and packed with flavor, making them a delicious addition to any meal.

History

Pickled vegetables have been a staple in Chinese cuisine for centuries. The process of pickling vegetables was originally used as a way to preserve vegetables for long periods of time. Over time, pickled vegetables became a popular dish in Chinese cuisine due to their unique flavors and textures. Szechuan Pickled Vegetables, in particular, are known for their spicy and tangy flavors, which are characteristic of Szechuan cuisine.

Ingredients

1 turnip
2 medium carrots
0.5 lb (227 g) napa cabbage
4 dried chili peppers
2 tsp whole Szechuan peppercorn
3 tbsp salt
2.5 cups boiling water
2 tbsp wine
1 x 2 inches cinnamon stick
3 slices ginger

How to prepare

Cut the turnip and carrots into chunks without peeling them.
Tear the napa cabbage leaves into shreds.
Chop the peppers into small pieces.
Place the peppercorn and the salt at the bottom of the pickling jar.
Pour the boiling water into the jar, stirring to dissolve the salt.
Allow it to cool.
Stir in the wine.
Add the cinnamon stick, ginger, and the vegetables.
Cover the jar and let it sit for at least 2 days before using.

Variations

Add other vegetables such as bell peppers, cucumbers, or radishes to the pickling jar for a variety of flavors and textures.
Experiment with different spices and seasonings to customize the pickled vegetables to your taste preferences.

Cooking Tips & Tricks

Be sure to use a clean and sterilized pickling jar to prevent any contamination.

- Adjust the amount of chili peppers to suit your spice preference.

- Allow the pickled vegetables to sit for at least 2 days before using to allow the flavors to develop fully.

- Store the pickled vegetables in the refrigerator to keep them fresh for longer.

Serving Suggestions

Serve the pickled vegetables as a side dish alongside rice or noodles.

- Add the pickled vegetables to salads or sandwiches for an extra burst of flavor.

- Enjoy the pickled vegetables on their own as a light and refreshing snack.

Cooking Techniques

The pickling process involves fermenting the vegetables in a brine solution, which helps to preserve the vegetables and develop their flavors.

Ingredient Substitutions

You can substitute the napa cabbage with regular cabbage or bok choy.

- Use white vinegar or rice vinegar as a substitute for wine.

Make Ahead Tips

You can prepare the pickled vegetables in advance and store them in the refrigerator for up to 2 weeks.

Presentation Ideas

Serve the pickled vegetables in a small bowl or on a plate garnished with fresh herbs or sesame seeds for a visually appealing presentation.

Pairing Recommendations

Pair the pickled vegetables with other Szechuan dishes such as Kung Pao Chicken or Mapo Tofu for a complete meal.

Storage and Reheating Instructions

Store the pickled vegetables in an airtight container in the refrigerator for up to 2 weeks.

- The pickled vegetables can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

60 per serving

Carbohydrates

12g per serving

Fats

0g per serving

Proteins

2g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin K, and Vitamin A.

Alergens

This dish may contain traces of gluten and soy.

Summary

Szechuan Pickled Vegetables are low in calories and fats, making them a healthy and flavorful side dish option.

Summary

Szechuan Pickled Vegetables are a delicious and flavorful side dish that is easy to make and packed with bold and spicy flavors. This dish is a great addition to any Chinese meal and can be enjoyed on its own as a light and refreshing snack. Experiment with different vegetables and seasonings to customize the pickled vegetables to your taste preferences.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Szechuan Pickled Vegetables. It was many years ago, during a visit to my friend Mei Ling's house in Chinatown. Mei Ling was a wonderful cook, and I always admired her ability to create delicious dishes with such ease.

As I watched her prepare dinner that evening, I couldn't help but ask her about the pickled vegetables that she had set aside in a large jar on her kitchen counter. Mei Ling smiled and told me that they were Szechuan Pickled Vegetables, a traditional Chinese recipe that she had learned from her grandmother.

Intrigued, I asked Mei Ling if she would be willing to share the recipe with me. She agreed, and we spent the rest of the evening in her kitchen, chopping, mixing, and pickling the vegetables together. Mei Ling patiently showed me each step of the process, explaining the importance of using the right ingredients and allowing the flavors to meld over time.

The next day, I left Mei Ling's house with a jar of Szechuan Pickled Vegetables in hand, along with a newfound appreciation for the art of pickling. Over the years, I have made this recipe countless times, each batch bringing back memories of that wonderful evening spent in Mei Ling's kitchen.

As I continued to explore the world of pickling, I discovered that there are many variations of Szechuan Pickled Vegetables, each with its own unique blend of spices and seasonings. Some recipes call for the addition of ginger and garlic, while others include Szechuan peppercorns for a spicy kick.

One of the most memorable versions of Szechuan Pickled Vegetables that I encountered was during a trip to China. I had the opportunity to visit a small village in Sichuan province, where I was invited to a traditional feast hosted by a local family.

As we sat down to eat, I was served a dish of pickled vegetables unlike any I had ever tasted before. The vegetables were crisp and tangy, with a subtle heat that lingered on my tongue. When I asked the hostess about the recipe, she laughed and said that it was a family secret that had been passed down for generations.

Determined to uncover the mystery behind this delicious dish, I spent the rest of my time in the village learning from the local women how to make their version of Szechuan Pickled Vegetables. They taught me the importance of sourcing fresh, seasonal vegetables and using traditional Chinese pickling techniques to achieve the perfect balance of flavors.

As I returned home with my newfound knowledge, I couldn't wait to recreate the recipe in my own kitchen. I carefully followed the steps that I had learned in the village, taking care to select the best quality ingredients and allowing the vegetables to ferment for just the right amount of time.

The end result was a jar of Szechuan Pickled Vegetables that was a true reflection of the flavors and traditions that I had experienced in China. Each bite brought back memories of my time in the village, surrounded by the laughter and warmth of the local women who had shared their recipe with me.

Today, whenever I make Szechuan Pickled Vegetables, I am reminded of the many places and people who have influenced my cooking over the years. From Mei Ling's kitchen in Chinatown to the small village in Sichuan province, each recipe that I have learned has added a new layer of flavor and history to my culinary repertoire.

And so, as I sit down to enjoy a bowl of pickled vegetables, I am grateful for the curiosity that led me to discover the world of Szechuan cuisine. It is a journey that has enriched my life in more ways than I could have ever imagined, and for that, I am truly thankful.